Baked Chocolate Cheesecake

I cheated on my usual baked chocolate cheesecake recipe. There, I said it! I know, I know! I’m a bad, hideous, terrible person! For years I’ve been using one ridiculously amazing cheesecake recipe and it is my go-to for everything. It’s a white chocolate cheesecake that has been pimped out with blueberries, lavender, raspberries, cardamom, coffee and even saffron. But this baked chocolate cheesecake? Damn is it good.

Just look at it’s velvety, silky smooth texture! Is it weird that a cheesecake gets me this excited? Probably, but I don’t care because this recipe is a revelation.

If you’re one of those people who don’t like baked cheesecake, it’s probably because you haven’t had a PROPER baked cheesecake. Overbaked cheesecake is the WORST and there are a few things you can do to avoid getting that horrid, crumbly, chalky texture…

Bake it in a bain marie (water bath) until it juuuuust quivers. It should have a jelly wobble to it. Then it’s ready! Don’t bake it for a second longer.

Avoid it cracking by turning off the oven and allowing your cheesecake to wallow in its warm bath until completely cool. Take it out too soon and the temperature difference will cause it to split down the middle. If that does happen, just cover it up with raspberries and pretend it never happened – no one will ever know!

Never serve a cheesecake cold. NEVER EVER. That’s generally why it will be chalky and stick to the roof of your mouth. Allow it stand at room temperature for 1 hour and it will be all soft and mousse-like.